Sneak in the Veggies Cheddar Cheese Soup. |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you have non-vegetable-eaters around, they won't ever guess how much produce you put in this. It's pretty versatile stuff, too. Try it topped with bacon bits, sour cream, salsa, tomatoes... almost anything goes with this. Use vegetable broth to make this a vegetarian dish. It freezes really well, too. To make ahead, just make up until you would add the dairy products, freeze, and add the half and half and cheese when you reheat. Ingredients:
1 lb potato |
1 large onion |
1 medium yellow bell pepper (optional) |
2 large yellow squash |
1 (8 ounce) bag baby carrots |
1 quart chicken stock or 1 quart vegetable stock |
1/2-1 teaspoon turmeric |
salt and pepper |
1 pint half & half light cream |
1 cup low-fat cheddar cheese |
Directions:
1. Roughly chop potatoes, onion, squash, and bell pepper if using.
2. Add to large stock pot along with carrots, stock, salt and pepper to taste, and turmeric. (If the stock doesn't quite cover the veggies, add a little water).
3. Bring to a boil, reduce heat to medium and let simmer until vegetables are tender.
4. Puree soup using a stick blender, or in small batches in the regular blender.
5. Add half-and-half and cheese, heat just until cheese melts.
6. Serve topped however you like.
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